Banana Fudge
A simple no-bake banana fudge made with mashed bananas, peanut butter, and coconut oil. Set in muffin liners and chilled until firm.
Servings: 12 servings
Ingredients
Ingredients
- 2 largebananasmashed
- 1 cuppeanut buttercan sub for another nut butter or nut free alternative
- 1/4 cupcoconut oil
Instructions
Instructions
- Line a 12-count muffin tray with muffin liners and set aside.
- Peel the 2 large bananas and mash them in a large mixing bowl until mostly smooth.
- Combine 1 cup peanut butter and 1/4 cup coconut oil in a microwave-safe bowl or small saucepan. If using a microwave, heat in 20–30 second intervals, stirring between each, until melted and smooth. If using the stovetop, melt over low heat, stirring, until smooth.
- Pour the melted peanut butter and coconut oil into the bowl with the mashed bananas. Stir until the mixture is fully combined and uniform in texture.
- Divide the mixture evenly among the 12 prepared muffin liners.
- Refrigerate until firm (about 30–60 minutes) or freeze until firm (about 15–30 minutes). Remove from liners before serving.
Equipment
- 12-count muffin tray
- Muffin liners
- Mixing Bowl
- microwave-safe bowl or small saucepan
Notes
Notes
You can use a mini muffin tin for smaller cups.
TO STORE:
Fudge is best stored in the refrigerator in an air-tight container. The fudge will keep fresh for up to 4 weeks.
TO FREEZE:
Place fudge in a ziplock bag or shallow container and store in the freezer for up to 6 months.
You can use a mini muffin tin for smaller cups.
TO STORE:
Fudge is best stored in the refrigerator in an air-tight container. The fudge will keep fresh for up to 4 weeks.
TO FREEZE:
Place fudge in a ziplock bag or shallow container and store in the freezer for up to 6 months.